Easy Ginger Masala Chai
Add a subtle spicy kick to your chai. Perfect to warm you up in the wintertime or if you are feeling under the weather.
Servings: 2
Ingredients
- 1 cup water
- 1 cup milk of choice (whole milk or oat milk is recommended for an extra creamy flavour)
- 1-2 tsp tea leaves or tea bags (I recommend either black, orange pekoe or assam tea variety)
- 1 whole cardamom pod
- 1 whole clove
- 1 whole black pepper
- pinch turmeric
- 1 slice fresh ginger (about 1/2 tsp crushed)
- sugar or honey (optional - to taste)
Instructions
- In a small saucepan, add the water, milk, and tea leaves. Bring to a boil over medium high heat while you prepare the spices.
- Place all the spices (except ginger) into a mortar and pestle and crush slightly to release the smell and flavours of the spices (if you do not have a mortar and pestle, just skip this step).
- Add all the slightly crushed spices and ginger into the boiling liquid and turn the heat down to medium low. Simmer for 5-10 minutes to allow the flavours to intensify and liquid to reduce by about 1/8 to 1/4. The longer it simmers the better. You will know it is done when a thin film starts forming on top and you see the line at the edge of the pan where the liquid has reduced.
- When done, turn off the heat and gently strain using a fine mesh strainer over your serving cups or mugs.
- Serve immediately. Enjoy!
Notes
Feel free to make a big batch and keep it warm in a thermos to feed a crowd. This chai is best served fresh though, so it can only keep for a few hours in a thermos.
Note - If you are substituting powdered version of the whole spices, I recommend just a pinch. Powdered is much more intense flavour than the whole version of the same thing.